While this one doesn’t photograph all that well, it tastes phenomenal. Plus it’s super versatile. The veggies you choose to go with it are completely up to you. We stick with broccoli, asparagus, and carrots – the things the kids will eat. However, in the past we’ve made it with summer squash and zucchini.

I suppose it depends on the season.

The only thing I will say is that you must ALWAYS use the red pepper. It’s crucial to the flavor of the sauce. While I, personally, don’t eat red pepper in its whole form, the flavor it adds is so important.

This can also be made to be vegetarian by simply omitting the chicken and using veggie broth.

In a skillet, melt butter and add chicken, onion, garlic and pepper. Cook for approximately 5-7 minutes, or until the chicken is no longer pink in the center. Set aside.

In a sauce pan over medium heat, mix butter, garlic and flour. Whisk until mixed through and thickened. Slowly add the chicken broth and whisk together. Allow to simmer for a minute. Add the cream cheese, pepper, and garlic powder and mix thoroughly. Add the red pepper to the sauce and simmer for 3-5 minutes, until pepper is tender.

In a separate sauce pan, boil the tortellini according to the package’s directions. Drain and set aside.

If using a thicker vegetable, such as broccoli or asparagus, steam them prior to adding to the sauce. If using a squash or zucchini that is cut thin, add it to the sauce now.

Mix the chicken into the sauce and add the Parmesan cheese. Allow to simmer for 3-5 minutes, or until chicken is hot again.

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